Dietary Supplementation with Oregano and Linseed in Autochthonous “Facciuta Lucana” Goats: Effects on Meat Quality Traits in Suckling Kids
Maria Antonietta Colonna,
Despoina Karatosidi,
Carlo Cosentino,
Pierangelo Freschi,
Claudia Carbonara,
Francesco Giannico,
Caterina Losacco,
Vincenzo Tufarelli,
Simona Tarricone,
Maria Selvaggi,
Marco Ragni
Affiliations
Maria Antonietta Colonna
Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via Amendola 165/A, 70125 Bari, Italy
Despoina Karatosidi
Research Institute of Animal Science, Hellenic Agricultural Organization-DIMITRA, 58100 Giannitsa, Greece
Carlo Cosentino
School of Agricultural, Forestry, Food, and Environmental Sciences, University of Basilicata, Viale dell’Ateneo Lucano, 10, 85100 Potenza, Italy
Pierangelo Freschi
School of Agricultural, Forestry, Food, and Environmental Sciences, University of Basilicata, Viale dell’Ateneo Lucano, 10, 85100 Potenza, Italy
Claudia Carbonara
Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via Amendola 165/A, 70125 Bari, Italy
Francesco Giannico
Department of Veterinary Medicine, University of Bari Aldo Moro, 70010 Bari, Italy
Caterina Losacco
Department of Precision and Regenerative Medicine and Jonian Area, Section of Veterinary Science and Animal Production, University of Bari Aldo Moro, S.P. per Casamassima km 3, 70010 Valenzano, Italy
Vincenzo Tufarelli
Department of Precision and Regenerative Medicine and Jonian Area, Section of Veterinary Science and Animal Production, University of Bari Aldo Moro, S.P. per Casamassima km 3, 70010 Valenzano, Italy
Simona Tarricone
Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via Amendola 165/A, 70125 Bari, Italy
Maria Selvaggi
Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via Amendola 165/A, 70125 Bari, Italy
Marco Ragni
Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via Amendola 165/A, 70125 Bari, Italy
Extruded linseed (Linum usitatissimum) in ruminant diets has been investigated as a strategy to improve the nutritional value and healthiness of meat fat; however, increased polyunsaturated fatty acids may limit the shelf-life of meat. Oregano (Origanum vulgare) has a documented antioxidant activity. The aim of the study was to investigate the effects of dietary supplementation with extruded linseed and oregano on goat milk quality and whether the characteristics of goat milk affect the physical and chemical features, fatty acid profile, meat lipid oxidation, and sensory properties of meat from suckling kids. Thirty-six male kids were weaned and divided into three homogeneous groups (n = 12); each group was either fed a control diet (C), or a diet containing 3% extruded linseed with or without the addition of 0.6% oregano (“L + O” and “L”, respectively). The diets containing linseed lowered (p p p < 0.01) reduction in the malondialdehyde concentration after 10 days of storage, and improved meat succulence, tenderness, juiciness, and overall acceptance.
